Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

Ingredients

• Tofu

  Extra firm, prepared with nigari

  12 oz or 340g

• Peanut butter

  Smooth style, without salt

  3 tbsp or 48g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Maple syrups

  2 tbsp or 40g

• Chili Garlic Sauce

  Huy Fong Foods

  2 tsp. or 10g

• Cauliflower

  Raw

  1 head small or 265g

• Garlic

  Raw

  2 cloves, minced or 6g

• Baby Bok Choy

  Melissa's

  ½ head or 85g

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Drain the tofu and press it using a tofu press or wrap it in a towel with a weight on top for 15-20 minutes.
3. Slice the pressed tofu into 1/2-inch cubes and arrange them on the baking sheet in a single layer. Bake for 20-25 minutes until crispy.
4. In a bowl, whisk together the peanut butter, one-third of the sesame oil, soy sauce, maple syrup, and chili garlic sauce. Adjust seasoning to taste.
5. Toss the baked tofu in the peanut sauce and let it marinate for 10-15 minutes.
6. Grate the cauliflower using a large grater or food processor and set aside.
7. Heat a skillet over medium heat. Add half of the remaining sesame oil, cauliflower rice, garlic, and soy sauce. Sauté for 5-8 minutes until browned and tender.
8. Add the bok choy with the remaining sesame oil and a dash of soy sauce. Cook until just tender and add to the cauliflower rice.
9. Add the marinated tofu to the skillet and cook for about 3 minutes until browned, scraping up any caramelized bits.
10. Combine the tofu and vegetables on a serving platter and serve.

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